Ingredients: |
Ingredients: Cornbread:
cooking spray
1 (16 ounce) package cornbread mix (I use 2 boxes of Jiffy; make according to package
Salad:
10 slices bacon
1 ½ cups sour cream
1 ½ cups mayonnaise (I use Litehouse Ranch Dressing)
1 (1 ounce) package ranch dressing mix
2 (15 ounce) cans pinto beans, drained
3 ripe tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 (11 ounce) cans whole kernel corn, drained
2 cups shredded Cheddar cheese
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Directions: |
Directions:Directions
To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
Combine cornbread mix and water (or use mix recipe) in a large mixing bowl until smooth; pour into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl. Or use your favorite bottled ranch dressing.
Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.c |
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